Cargill, the US-based manufacturer of agricultural and food products, has announced the opening of its new Food Application Center in Iowa, US. The centre will help food developers learn more about the use of starches, sweeteners, and emulsifiers in food formulations. Testing capabilities will include texture analysis, viscosity profiling, microscopic analysis, HPLC and GC, analytical instruments, high-pressure liquid chromotography, and gas chromotography. The facility will feature a small-scale pilot plant to simulate production parameters. Additionally, food developers can duplicate consumer application functions such as freezer stability, freeze/thaw stability and preparation parameters. Emulsion, homogeneous blends and dry mixes can be evaluated for specific application and processing properties. According to Paula Krogmann, a research scientist at Cargill, "We can evaluate the impact of the consumer preparation method on the end product." Source: IFT
